Say “I do!’ to these Wedding Cake Cupcakes. Delicate almond cake with raspberry filling and a hint of almond flavor are the perfect dessert for any special event.
If you love cupcakes don’t forget to try these delicious Vanilla Bean Cupcakes. You can top any cupcake and make it better by using my cream cheese frosting recipe too!
Wedding Cake Cupcakes
Can we talk about wedding cakes for a second? I’ll never understand celebrating your nuptials with a dry, bland, lackluster cake, no matter how pretty it looks. If any day calls for an amazing dessert, it’s your wedding day.
The BEST wedding cakes are the ones loaded with fluffy buttercream and filled with some kind of delicious fruit spread. This is the cupcake version of a classic almond wedding cake.
- The cupcakes have a light crumb and almond flavor that pairs perfectly with the rich raspberry filling.
- Of course–don’t forget to add the buttercream.
Even though they’re called “Wedding Cake Cupcakes” you can totally make these anytime! They’d be perfect for a baby shower, a birthday party or any occasion at all.
Eating these cupcakes conjures up memories of all the times I’ve celebrated over cake with family and friends. You’ll love the simplicity of the white almond cake with the rich, creamy frosting!
Love almond desserts? Try our almond kringle for a fantastic treat!
Ingredient Notes
- Cake flour – This finer white flour gives the almond cupcakes their delicate texture. It makes a huge difference! All purpose flour could be used, but the cupcakes will be much denser. Learn how to measure flour properly too!
- Buttermilk- Store bought buttermilk or Homemade Buttermilk can be used. The acidity in the buttermilk reacts with the other ingredients to make these cupcakes so fluffy and moist!
- Almond extract – Use real almond extract, not imitation flavor for best results.
- Raspberry preserves – Any brand of raspberry jam or spreadable preserves will work. Cherry or strawberry jam could be substituted to mix up the flavors.
Step by Step Instructions
- Make Batter. You’ll whisk egg whites separately to create a light and airy texture to your cupcakes!
- Bake cupcakes.
- Fill and Frost the cupcakes. Fill a pastry bag with raspberry preserves. Using a knife, cut out a small cone in the top of each cupcake. Remove the piece of cupcake and fill with preserves. Place the cut piece of cupcake back (it will sit higher, that’s okay because you will top it with frosting. Frost a big swirl on top of the cupcake.
Tips & Tricks
- A large star tip works perfectly for piping the filling into the cupcakes. The frosting will cover up the hole you make!
- Be sure not to overfill the cupcake liners. Any more than 3/4 full and the cupcakes could “dome” on top making the frosting slide off.
- Store cupcakes covered at room temperature. If your house runs hot, you can also keep them in the fridge to make sure the buttercream stays in tact.
- These cupcakes are also delicious topped with vanilla sour cream frosting! Our creamy strawberry frosting would also be delicious!
Recipe FAQs
Yes! For best results, freeze cupcakes after filling but before frosting. Transfer to a freezer safe container or double wrapped in freezer bags. They will keep in the freezer for about 2 months. Thaw at room temperature and top with fresh buttercream before serving.
Technically you can make these with all purpose flour but the texture will be different and not so wedding cake-y.
Yes, this recipe would make a single layer of a full sized cake. Double the recipe for a layer cake and adjust the baking time accordingly.
More Dessert Recipes
- Red Velvet Cupcakes
- Rice Krispie Treats
- Carrot Cake Cupcakes
- Chocolate Frosted Cupcakes
- Heaven on Earth Cake
- Hostess Cupcakes
- Watergate Cupcakes
Favorite Cupcake Recipes
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Almond Wedding Cake Cupcakes with Raspberry Filling
Ingredients
For the Cupcakes
- 3 egg whites room temperature
- ⅓ cup plus 2 Tablespoons buttermilk
- 6 Tablespoons unsalted butter softened
- ¾ cup plus 2 Tablespoons granulated sugar
- 1 ¼ cup cake flour
- ½ Tablespoon baking powder
- ¼ teaspoon kosher salt
- 1 Tablespoon almond extract
For the Frosting
- ½ cup unsalted butter softened
- ½ cup heavy cream
- 1 ½ teaspoon almond extract
- 4 cup powdered sugar
For the Filling:
- ½ cup Raspberry preserves
Instructions
- For the cake, whisk together the egg whites, almond extract and 2 Tbsp milk in small bowl until combined. Set aside.
- In a mixing bowl, beat butter and sugar for 2-3 minutes on medium. Add in dry ingredients and mix until combined. Slowly add in egg white mixtures. Beat in remaining milk.
- Fill cupcake liners half full with batter and bake in a 350 degree oven for 15-17 minutes. Remove and cool in pan 5 minutes, then transfer to a wire rack to cool completely.
- Fill a pastry bag with raspberry preserves. Using a knife, cut out a small cone in the top of each cupcake. Remove the piece of cupcake and fill with preserves. Place the cut piece of cupcake back (it will sit higher, that’s okay because you will top it with frosting. Repeat until all cupcakes are filled.
- For the frosting, beat butter and heavy cream in mixer for 3 minutes. Add in almond extract and powdered sugar. Beat an additional 5 minutes until light and fluffy.
- Pipe on cupcakes. ENJOY!
Notes
- Be sure not to overfill the cupcake liners. Any more than 3/4 full and the cupcakes could “dome” on top making the frosting slide off.
- Store cupcakes covered at room temperature. If your house runs hot, you can also keep them in the fridge to make sure the buttercream stays in tact.
Nutrition
No need to go to a wedding to enjoy elegant cupcakes! Make these Almond Wedding Cake Cupcakes to celebrate at home, any day of the year!
If I wanted to use this recipe to make a two layer (9” pans) cake, would I double it? Do you foresee any issues or have any tips?
Did you not see her comment that this recipe would make one single but you could double it to make a layer and then just adjust the baking ime accordingly? Either way, I hope that your cake comes out delicious. Happy baking.
Is there any other I I g besides the sour cream recipe?
I don’t think I would like the tangy flavor
How long does the frosting keep?
The Kitchen show on FoodNetwork had a young girl that used the “opposite” end of a piping tip to create the hole for filling. I have not tried it yet……but will when I make this recipe.
Wait so do you cut out a bit of cupcake with a knife before putting the raspberry filling, or do you just stick the star tipped piping bag into it whole? It looks like both methods are listed here but not sure which is best?
I prefer cutting out the top, that way I can see exactly how much filling gets added.
These were superb. Everyone loves them. Thanks so much!!!!!
So happy to hear it 🙂
I went to a wedding last weekend, and they did not serve cake. I was so bummed! I’ll make these to quench my new craving!
These turned out great with a nice balance of flavors. You can definitely taste the almond but it’s not too over powering. I had a question about the frosting. When I whipped the butter and whipping cream together, it started getting a curdled look to it after about 2 minutes. Did I over whip it, should I have stopped at the stiff peak stage? In the end, it turned out okay but I was afraid to beat it for the entire 3 minutes.
Blend the butter, then add extract, blend in powdered sugar , then add whipping cream😊
Hello, I just finished taking the cupcakes out of the oven. Tried one and loved it!!!! Do you have a preferred brand of raspberry preserve or do you make your own? Going to work on the frosting now. It sounds amazing!!!!! Thank you so much for sharing!
I don’t have a favorite…I just try to find one that is “preserves” not jam or jelly.
How many cupcakes does this recipe yield?
This is the question I came to see the answer to myself but clearly she didn’t respond
The recipe card clearly states 14 cupcakes 🙂
Best frosting!!! It’s my go-to hands down for the past three years. Rave reviews every time. Love the idea of using whipping cream. Rich, fluffy, smooth as silk. Yum.
So glad you love it 🙂
I made these today but my frosting isn’t holding up. It’s melting on each cupcake as I go to the next. My butter was super soft maybe that was the problem. Please help.
I’m just wondering how you store these cupcakes? Also, will the frosting hold if I frost them the day before and leave them at room temperature on display for a few hours before eating them? Will the filling seep through? Thanks!
Hello! Can I just make regular layered cakes with this recipe? Does the buttermilk affect the consistency if I just want to make cakes? Thank you!
Wondering what size cake pan I can use and cooking times?
I would like to make the cupcakes one day and frost them the next. Is there an issue with the raspberry jam seeping into the cupcake overnight? As well, I would like to use a salted caramel for some instead of the jam, is the cupcake dense enough to hold caramel? The batter sounds amazing. thanks for the recipe, much appreciated.
These cupcakes can handle the jam, but a caramel might be too heavy! You can definitely bake them one day and frost the next with no issues, and the jam inside a day ahead would be fine too. ENJOY!
Hi…made these amazing babies today for a birthday party, they were great! Very easy to make and the icing is the bomb! My daughter told me after tasting them that she wanted these instead of a traditional wedding cake. They are tasty and elegant…I put them in primary color wrappers and topped them with sprinkles. Adorable!!
Is anyone else having issues with the frosting. Is the cream supposed to be at room temperature? When I beat softened butter with cold cream it just makes it hard again. Then it starts to separate. The cupcake turns out great, but the frosting always gives me a headache.
Hmm, sorry this is giving you some issues. Are you beating the butter and cream together before adding the other ingredients? Then beating (again with an electric mixer) for the full time? I make these cupcakes frequently with no issues!
I am having the same issue. The milk and butter mixture curdles together at the 2-3 min mark. Adding the almond and powdered sugar is making it worse. I’m not new to baking, idk if it’s a temperature thing or what. I want this to work!
Many years ago, I worked in a corner bakery. Our bestselling cake was what we called the ABC – Almond Buttermilk Cake. A delicate white cake that we paired with raspberry filling and buttercream icing. It was to die for. I have been looking for the recipe that best fits the one we used in our shop. This seems to be the closest and I am so HAPPY. Can’t wait to bake.
Scratch that. Lol. I got scared for a min but in the end it worked fine. Wanted to test the frosting first and it’s looking good now 🙂
I have to say…I am not one that goes off online leaving comments, but after trying these cupcakes I think it’s only fair I give you the credit you deserve. I made a batch to try at home and my kids loved them so I baked some for my women’s group at church and they devoured every single one of them…I’m be making more this weekend!!!! 🙂
I am so glad to hear this! It’s one of our favorite go-to recipes! ENJOY the cupcakes this weekend
I made these, are we suppose to totally whip the egg whites til frothy..then add the almond flavor..or just mix all together..
Everything together.
Way too much almond extract in the cake batter but other than that delicious!.. Will definitely be making these again with less extract!
I have to make 60 cupcakes and send them to a bridal shower 2hrs away. I will not be transporting them so I have no way to icing them there. Would you suggest freezing them to allow them to thaw during the trip/versus risk the icing melting and looking yucky!?
Do you have a favorite raspberry preserve you like to use?
Does this frosting hold up in the heat? I’m doing a large amount of cupcakes for a bridal shower and delivering them the day before. I don’t want the frosting to melt before the shower.
Hi, I made these a few months ago (back in May?) and the frosting did not hold up very well in the heat (maybe only high 70s, probably not even low 80s). They started melting in the kitchen as I was trying to clear out space in the fridge to move them there immediately! Some of them turned out ugly as a result, but they were still really tasty and everyone loved them.
I’ll be making these again soon and plan on using a little less liquid and more powdered sugar in the frosting recipe. Hopefully they’ll hold up better in the heat!
With the frosting on these being a whipped cream base, I wouldn’t suggest keeping them in the heat at all. You could make a buttercream frosting instead.